Lemon Brined Hillsborough Farm Turkey

Turkey with Sweet Chilli Salt 'n' Pepper

Ingredients


For the brine
  • 1 gallon vegetable broth
  • 2 cup sea salt
  • 3 sprigs rosemary
  • 4 sprigs thyme
  • 3 sprigs sage
  • 4 cloves garlic
  • 1 cup sugar
  • 3 tbspn chilli flakes
  • 2 lemons, squeezed
  • 1 gallon ice water

For trivet
  • 1 head of celery
  • 2 onions
  • 3 carrots
  • 3 sprigs rosemary
  • 5 sprigs thyme

Ingredients
  • 1 12-14 lb turkey (hillsborough farm in ramelton co. donegal)
  • chilli sea salt (edel cooney, simplee salts)
  • derrycamma rapeseed oil (derrycamma farm, co. louth)
  • cracked black pepper
  • 1 orange
  • 2 lemons
  • 1 lime
  • 2 l water

Method

  1. Chop everything up chunky. Boil all the brine ingredients aside from the iced water.
  2. Leave to cool and then add the iced water. When cold, place the turkey breast side down into the brine. Leave overnight for 45 mins per lb for best results.
  3. Remove the Turkey and Pat dry with paper towels. Place in a roasting tray on top of the vegetable Trivet and add 2 litres of water.
  4. Pierce the orange, lime and lemon with a fork and place into the turkey cavity. Rub chilli salt into the breast and crack over lots of black pepper.
  5. Place covered with foil into a pre heated oven at 220C for 40 mins
  6. Then for 2 hrs 50 mins at 165 C. Then uncovered to brown at 220 C basting every 5/7 mins. Cook until 75 degrees C in the middle holding temp for 2 mins. Juices should run clear. Rest for at least 30 -- 50 mins before carving.

Notes:

Gary's top tips: Brining the turkey ensures a succulent bird. Baste your turkey every 5-7 minutes once uncovered. Check that your juices run clear.





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